Carrot Fennel Mystery Soup
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Ingredients1 h 5 m servings 181 cals
Original recipe yields 8 servings
- Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
- Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.
Per Serving: 181 calories; 6.3 g fat; 29.2 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 384 mg sodium. Full nutrition
ReviewsRead all reviews 2
It was a good soup, but we found there was just too many flavours going on. As far as nutrition is concerned it really can't be beat but it's just busy tasting. I'll leave out the rice, mushroom...